Try this Watermelon Pickles or Bread and Butter Pickles recipe, or contribute your own.
Suggest a better descriptionWatermelon Pickles: Peel rind, leaving a little red.Cut into small pieces. Cook in salted water for 3 minutes at a boil. Drain for 20 minutes. Bring vinegar, sugar, cloves and allspice to a boil. Add melon. Bring back to a boil. Process in pint jars. Bread and Butter Pickles: same as above, except cucumbers are sliced and salted and allowed to stand for 20 mints. To vinegar and sugar, add pickling spices in a cloth bag. Recipe By : R. Banghart, adapted from Augusta Petos recipe File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1710g) | ||
Recipe Makes: 1 | ||
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Calories: 4830 | ||
Calories from Fat: 47 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 69.9mg | 2 % | |
Potassium 391.9mg | 10 % | |
Total Carbohydrate 1221.6g | 359 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 1211.8g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4830
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